Coconut Poppy Seed Bundt Cake Food
COCONUT POPPY SEED BUNDT CAKE
This cake tastes so old-fashioned, you might be tempted not to tell anyone it starts with a mix! A hint of coconut and the tender texture make it simply scrumptious. All you need to dress it up is a dusting of powdered sugar. -Kathy Schrecengost, Oswego, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
COCONUT POPPY SEED CAKE
This Coconut Poppy Seed Cake is a semi-homemade buttery coconut cake kept moist with pudding and sour cream. The buttermilk glaze on top soaks in for an amazing sweet flavor!
Provided by Julie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees. Grease a 10" bundt pan with shortening and dust with flour.
- Combine the poppy seeds and boiling water. Let the mixture sit for 5 minutes.
- Add the cake mix, pudding, sour cream, sugar, oil, eggs and vanilla to the poppy seeds. Mix on low speed for 1 minute, then on high speed for 1 minute, scraping the sides of the bowl as needed.
- Add the coconut flakes and flour. Beat 1 more minute.
- Pour the mixture into the prepared pan and spread smooth.
- Bake for 55-60 minutes. The cake is done when you touch the top of the cake and it bounces back.
- While the cake is baking, prepare the glaze. Combine all of the glaze ingredients in a small saucepan. Cook and stir for 3 or 4 minutes.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate. to cool completely.
- Use a fork to poke holes in the top of the warm cake.
- Drizzle the hot glaze back and forth over the top of the cake.
- Serve warm or store in an airtight container at room temperature.
Nutrition Facts : Calories 429 kcal, Carbohydrate 64 g, Protein 5 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 439 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
COCONUT CREAM POPPY SEED BUNDT CAKE
A hint of coconut and the tender texture of this cake give it an old fashioned taste, even though it starts with a cake mix. Delicious and easy!
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in the poppy seeds.
- Pour into greased and floured 10" bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 327.6, Fat 16.8, SaturatedFat 3.2, Cholesterol 53.7, Sodium 385, Carbohydrate 41, Fiber 0.9, Sugar 24.1, Protein 3.8
POPPY SEED CAKE
Kitchen Chatter and Friends Cookbook 2. This is a simple and tasty cake- the lemon glaze makes it even better!
Provided by Pat Duran
Categories Puddings
Time 55m
Number Of Ingredients 9
Steps:
- 1. Mix cake mix, dry instant pudding and poppy seed together in a large mixing bowl. Add water and oil. mix well; add eggs one at a time, beating well after each addition. Pour batter into well greased and floured Bundt pan. Bake at 350^ for 45 minutes or until tooth pick comes out clean. Allow to cool in pan 15 minutes, then remove. Drizzle with a mixture of the powdered sugar, lemon juice and butter.
POPPY SEED BUNDT CAKE III
This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.
Provided by Susie
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g
LEMON POPPY SEED QUICK CAKE
This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
Provided by sal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 332 calories, Carbohydrate 53.1 g, Cholesterol 37.6 mg, Fat 11 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 359.8 mg, Sugar 35.5 g
COCONUT POPPY SEED CAKE
This moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. -Gail Cayce, Wautoma, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- Prepare cake according to package directions, adding coconut and poppy seeds to batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely. , In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.
Nutrition Facts : Calories 211 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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